Bakery Experts Organize Patisserie Seminar

World leaders in industrial pastry solutions are coming together to hold, for the first time, a complete seminar that provides all the keys to optimizing manufacturing processes for long shelf life, frozen and healthy products. From ingredients to packaging of finished products, the entire production chain will be addressed with a focus on consumption trends, process solutions, demonstrations with the right ingredients and equipment.

In a Demo Center of 3,000 sqm in Barembach (Mecatherm) in Eastern France, industrial manufacturers will come to observe, understand and share in immersion a flexible production line in operation as well as adapted ingredients (Puratos).

All phases will be covered: mixing (VMI), dosing/depositing (Bakon), molding and demolding (American Pan), baking (Mecatherm), packaging processes (BFR Systems) that can incorporate a modified atmosphere (Air Liquide). In all, six products will be produced on-site and many other specialties explained and tasted, all surrounding long-life, frozen and health concepts.

“Trends in the consumption of patisserie products – cakes, pastries, sweet goods – are evolving quickly and taking very diverse paths. This ultra-segmented market is set to continue to grow and to move upmarket and in quality. Growth in patisserie is underpinned by indulgence, premiumization and on-the-go consumption. Anything that makes life easier is key to satisfy the modern on-the-go consumer. Flavors are also becoming increasingly more refined. Instead of artificial sprinkles, patisseries are now boasting flavors that also cater to impulse purchases by a more sophisticated consumer base. Consumers are looking for transparency in their purchases and a return to food products containing natural, familiar ingredients. Global sales of clean-label and healthy products keep increasing as consumers are ready to trade up and pay more for patisserie that makes them happy and healthy,” the organizers explain the initiative.

Patisserie manufacturers who want to participate can register here: http://bit.ly/patisserie-seminar; seats are limited and will be allocated in the order in which requests are received.